It's one of those simple dishes that the whole family likes and winds up on every holiday menu. My niece Julie called me from Japan for the recipe when she was homesick
Ingredients
2 cups of milk
2 eggs
2 cups of frozen corn
2 tablespoons butter
2 tablespoons sugar
salt & pepper
Directions
Whisk together milk and eggs. Butter an ovenproof casserole dish - we used the round, white Corning ware bowls.. Put corn in dish and sprinkle with flour, sugar salt and pepper. Stir to coat kernels, then dot with butter. Pour the milk and eggs over the corn. Bake at 350 for 45 minutes, or until custard is firm.
Stir after 15 minutes, then again after 30.
Serve warm.
Ingredients
2 cups of milk
2 eggs
2 cups of frozen corn
2 tablespoons butter
2 tablespoons sugar
salt & pepper
Directions
Whisk together milk and eggs. Butter an ovenproof casserole dish - we used the round, white Corning ware bowls.. Put corn in dish and sprinkle with flour, sugar salt and pepper. Stir to coat kernels, then dot with butter. Pour the milk and eggs over the corn. Bake at 350 for 45 minutes, or until custard is firm.
Stir after 15 minutes, then again after 30.
Serve warm.